
East/West: A Culinary Journey through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia
Tom Verde
Shane Delia
2017, Interlink Books, 978-1-56656-006-1, $35 hb.
Noting the latitudinal boundaries of the countries in this handsome cookbook’s subtitle, students of history will quickly get the gist. This “East” to “West” culinary journey is “deeply rooted” in the author’s Phoenician heritage, a legacy of trade and travel dating to antiquity. Yet the equally adventurous modern cook will appreciate the creative range of recipes offered here, rooted in tradition, yet updated for the contemporary, albeit sophisticated, kitchen. Starting in Malta, his ancestral home, chef Shane Delia provides a version of the island’s signature dish: rabbit stew. Due east lies Lebanon, where traditional baked bulgar (kibbeh) is nuanced with tomato, mint and pomegranate molasses. From Turkey comes Delia’s own twist on Turkish delight, made from fine semolina and candied, spiced pumpkin. Beautiful photographs highlight the rich diversity of these cultural cuisines.
You may also be interested in...
British Museum Curator Takes Readers on Journey Spanning 6,000 Years
Southeast Asia curator Alexandra Green takes readers on a journey spanning 6,000 years, highlighting objects from Neolithic stone tools to contemporary paintings.Umayyad Family Dynasty Creates Unprecedented Empire
Explore the development and history of the Umayyad Caliphate, one of the most consequential empires the world has ever known.Celebrate Women's History Month With These Reads on Women Throughout History
To help honor Women’s History Month, AramcoWorld brings you a list of 10 female-focused reads that celebrate women throughout history.